You can add any mushrooms to potatoes. Mushrooms and oyster mushrooms, as well as white, boletus and boletus can be used without pre-treatment. But the rest of the wild mushrooms are recommended to be first boiled in salted boiling water for 20–30 minutes so that bitterness is gone from them.

Ingredients

• 1 onion;
• a few tablespoons of vegetable oil;
• 500 g mushrooms;
• 1 kg of potatoes;
• salt - to taste;
• 1 bunch of dill.

Cooking

Ingredients

• 1 carrot;
• 1 onion;
• 1 kg of potatoes;
• 400 g mushrooms;
• salt - to taste;
• ground black pepper - to taste;
• 3 tablespoons of vegetable oil.

Cooking

Grate the carrots on a coarse grater. Cut the onion into half rings, and the potatoes and mushrooms into large pieces.

Put the prepared ingredients in a bowl, add salt, pepper and oil and mix. Transfer everything to a baking bag and seal the edges tightly.

Place the sleeve on a baking sheet or baking dish. Poke a few holes in the bag to let the air out. Put in an oven preheated to 200 ° C for 40-50 minutes.

If you want the potatoes to brown, cut the top of the bag 10-15 minutes before the end of cooking.

Ingredients

• 1 onion;
• 1 carrot;
• 2-3 tablespoons of vegetable oil;
• 500 g mushrooms;
• 1 kg of potatoes;
• water;
• salt - to taste;
• ground black pepper - to taste;
• 2 dried bay leaves.

Cooking

Cut the onion into small cubes and grate the carrots on a coarse grater. Heat the oil in a deep frying pan and fry the onion in it until soft. Then add carrots and fry lightly.

Cut the mushrooms into small pieces and arrange them with the vegetables. Cook, stirring, over medium heat until light golden brown.

Coarsely chop the potatoes. Put it in a pan and pour hot water so that the pieces are almost completely covered. Simmer over medium heat, covered, for about 20 minutes until soft.

5 minutes before the end of cooking, add salt, pepper, parsley and mix. You can also use other seasonings of your choice. Before serving, leave the finished dish under the lid for 15-20 minutes and remove the bay leaves.

Ingredients

For 2 pots:

• 4-5 potatoes;
• 1 onion;
• 200 g mushrooms;
• 2 tablespoons of vegetable oil;
• salt - to taste;
• ground black pepper - to taste;
• 4 tablespoons of sour cream;
• 4-5 tablespoons of water;
• 2 tablespoons of butter.

Cooking

Cut the potatoes into slices, the onion into half rings, and the mushrooms into large pieces. Lightly fry the onion and mushrooms in hot vegetable oil until golden brown.

Put some of the potatoes, onions and mushrooms in the pots. Repeat layers, sprinkling them with salt and pepper. The top should be a layer of potatoes.

Mix sour cream and water until smooth. Put a spoonful of butter on top of the potatoes and pour over the sour cream sauce.

Close the pots with lids and bake for 30 minutes at 200°C. Remove the lids and cook for 10 more minutes to brown the potatoes.

Ingredients

• 2 tablespoons of flour;
• 600 ml of milk;
• salt - to taste;
• ground black pepper - to taste;
• 1 teaspoon dried thyme;
• 3 cloves of garlic;
• 1 onion;
• 1 kg of potatoes;
• 500 g mushrooms;
• 200 g hard cheese.

Cooking

In a frying pan, lightly fry the flour until golden brown. Pour the milk in parts, constantly working with a whisk so that there are no lumps. Season the sauce with salt, pepper and thyme.

Finely chop the onion and garlic. Put the vegetables in the sauce, mix and cook for another 5 minutes over low heat.

Cut the potatoes into thin slices, and the mushrooms into slices or small pieces. Grease a baking dish with oil. Put half the potatoes there, spread the mushrooms on top and brush them with half the sauce.

Lay out the remaining potatoes and spread the second half of the sauce over them. Bake at 190°C for approximately 45 minutes. Then sprinkle the dish with grated cheese and cook for another 10 minutes.

Ingredients

• 4-5 large potatoes;
• 150 g of mushrooms (best of all - champignons);
• ½ bunch of dill;
• salt - to taste;
• ground black pepper - to taste;
• 2-3 tablespoons of vegetable oil.

Cooking

Make several transverse deep cuts on each potato at a distance of about 5 mm from each other. To avoid accidentally cutting the potato completely, place wooden sticks under it.

Cut the mushrooms into small cubes. Mix them with chopped dill, salt and pepper. Gently stuff each potato cut with the mushroom filling.

Place stuffed potatoes on a lined baking sheet and brush with oil. Cover with a second sheet of foil and put in an oven preheated to 200 ° C for 30-40 minutes. Then remove the foil and cook for another 5-10 minutes to brown the potatoes.

It may take longer to roast, depending on the size of the vegetables. Pierce the potatoes with a fork or knife: if they are soft, you can pull them out of the oven.

Ingredients

• 350 g mushrooms;
• 1 onion;
• 1 tablespoon of butter;
• 1-2 tablespoons of vegetable oil;
• 1 kg of potatoes;
• water;
• salt - to taste;
• ¼ teaspoon ground nutmeg;
• 2 dried bay leaves;
• 120 g sour cream;
• 1 bunch of dill.

Cooking

Cut the mushrooms into large pieces, and the onion into small cubes. Melt butter in a deep frying pan and add vegetable oil. Fry the mushrooms until golden brown. Add onion and cook until soft.

Put the potatoes cut into large cubes in the pan. Pour in enough hot water to almost completely cover the potatoes. Add salt, nutmeg and parsley and simmer over medium heat for about 20 minutes until the potatoes are soft.

Pour 4-5 tablespoons of warm water into sour cream and mix. Add to potatoes and mushrooms and simmer for another 5 minutes. At the end of cooking, add chopped dill, mix and remove the parsley.

The combination of mushrooms and potatoes is considered one of the classic and delicious combinations, and if they are also seasoned with a delicate sauce, you get an impeccable hearty dish. A well-deserved love for the sauce with fresh mushrooms and potato slices can be easily explained by its following features:

• excellent aroma with unsurpassed taste will appeal to even the biggest critics and demanding gourmets;
• you can cook the dish all year round, since all the ingredients are available at any time of the year;
• cooking is within the power of even novice cooks, because the technological procedures are simple and uncomplicated.

Such an amazing treat, richly sprinkled with greens, will fill the house with an unsurpassed summer aroma, create a cozy atmosphere for a pleasant family feast and friendly conversations.

There are many ways to create amazing dishes from potatoes and all kinds of mushrooms, but it is worth building culinary skills and experience with the easiest and most accurate options. This is exactly the sauce with cubes of potatoes and fresh mushrooms, cooked in a slow cooker.

The recipe covers simple steps:

1. Cut 2 onions into small pieces and fry in a microwave bowl with 1 tablespoon of vegetable oil for 7-10 minutes. The mode that you should choose is “Baking”, while everything must be mixed, preventing burning.
2. Grind 500 g of champignons or oyster mushrooms and add to the fried onions, mix gently.
3. Peel 500 g of potatoes, cut them into strips and put in a multicooker bowl, mix everything again.
4. Cook the sauce in parallel in a separate bowl. To 250 ml of sour cream, add ½ cup of water and mix until smooth. In a frying pan in 30 g of butter, fry 2 tablespoons of flour for no more than 8-10 minutes over low heat. Mix flour and sour cream in one container and pour into the multicooker bowl with prepared products.
5. Salt and pepper all the ingredients to taste, cover with a lid and set the “Extinguishing” mode. The duration of such heat treatment is 1 hour, then mix the contents and switch to the “Keep warm” mode for 15-20 minutes.
6. Serve a fragrant and hearty dish with chopped green onions and dill.

A wonderful treat will decorate any family dinner and even at the festive table it will look dignified.

Sauce for dumplings with potatoes based on mushrooms and sour cream

From time immemorial, appetizing dumplings have been considered a traditional potato dish. But their taste will be more juicy and expressive if they are seasoned with mushroom sauce.

To prepare a delicious sauce for dumplings with potatoes based on mushrooms and sour cream, just follow the step-by-step recommendations of the chefs:

Grind 100 g of mushrooms and a medium onion. Fry the ingredients in vegetable oil until tender - 10-15 minutes.

Grind the onion-mushroom mixture together with 2-3 cloves of garlic with a blender. Then add 300 ml of sour cream and mix thoroughly.

Sprinkle the sauce with chopped dill and serve with dumplings.

Sauce with mushrooms and sour cream for potato dishes

Another amazing sauce with mushrooms and homemade sour cream for potato dishes, which is prepared quite quickly and easily:

1. Dice two onions, 500 g of champignons and fry them in vegetable oil until half cooked no more than 3-5 minutes.
2. Gently, mixing thoroughly, pour 400 ml of homemade sour cream into the pan.
3. Dilute 2 tablespoons of flour with 50 ml of water and add to the mushroom mixture, mixing everything well. Salt and pepper the resulting mass to taste.
4. The final step is to add 50 g of hard cheese grated on a fine grater and leave to simmer for another 5 minutes under a closed lid.

Such a creamy mushroom sauce can be served not only with potatoes, but also with other side dishes or meat. In any interpretations and combinations, it will be flawless and refined.

Mushroom sauce with chicken fillet and potatoes

Chicken or other meat dishes will be much juicier and tastier if served with a light and savory mushroom gravy. Today you can find a wide variety of recipes for the preparation of exclusive sauces from famous chefs, however, impeccable taste is not always complicated and intricate.

One of these simple mushroom sauces with chicken fillet and potatoes is offered below:

1. Cut 300 g of chicken fillet into small pieces, salt and sprinkle with chicken spices. Leave the meat for 1-2 hours, allowing it to marinate.
2. At this time, chop the onion in the form of half rings and 250 g of mushrooms. Fry the chopped ingredients in 2 tablespoons of vegetable oil until golden brown - 10-12 minutes.
3. Fry the chicken pieces in the mushroom oil on all sides.
4. Peel 1000 g potatoes, cut into strips and salt. Then mix all the ingredients (mushrooms with onions, meat and potatoes) in a deep frying pan.
5. Cook the sauce in parallel in a separate bowl. Mix 200 ml of sour cream with 100 ml of water, salt and add a teaspoon of savory. Thoroughly stirring the resulting mass with a whisk, add a tablespoon of flour and 2 tablespoons of vegetable oil.
6. Pour the finished cream filling evenly over the potatoes and cover with a lid. Simmer all ingredients over medium heat for 25-30 minutes. After complete readiness, leave the dish to infuse for another 5 minutes.

Serve topped with chopped dill and green onions. Even the most demanding gourmet will not be able to refuse such a delicacy.

Sauce made with chicken, mushrooms and baked potatoes

The prepared sauce with chicken, fresh mushrooms and baked potatoes will be no less tasty.

In this case, special skills in the culinary arts are not required, it is enough to follow the step-by-step instructions:

1. Cut 400 g chicken fillet into medium pieces and roll in a mixture of 80 g flour, salt, pepper and spices to taste. Fry all pieces in oil until golden brown.
2. Chop 2 onions and fry with chopped 250 g of mushrooms in vegetable oil until tender. As mushrooms, there can be both "forest representatives" and champignons.
3. Peel 250 g of potatoes, cut into small cubes and arrange in clay pots. Add in them fried chicken meat, mushrooms with onions.
4. Prepare the sauce separately, for which you need to mix 40 ml of sour cream, 140 ml of water, 2 cloves of garlic crushed with a press, spices at your discretion, chopped greens. Pour all the pots with this mixture, but not to the brim.
5. Place the pots in a preheated oven and bake for 40 minutes at 220 degrees.

Serve such a wonderful delicacy without laying it out of the pots. The rich smell will quickly gather all family members at a cozy table and fill the atmosphere with warmth and pleasant conversations.

Dishes that include potatoes and mushrooms can be found on the menu of any cuisine in the world. Although the recipes for making mushroom and potato sauce are relatively easy to prepare, they are quite filling and tasty.

Currently, there are a large number of recipes for very tasty dishes that have long been loved by people. Any hostess is armed with several methods of cooking potatoes with mushrooms. It is worth considering them in more detail.

In order to please family members with this treat, a woman should have the following ingredients on hand:

1. Potatoes.
2. Any kind of mushroom.
3. A couple of bulbs.
4. Carrot, garlic.
5. Mayonnaise or sour cream of any fat content.

Preparing such a dinner is very simple: potatoes should be cut into small pieces or stripes and boiled. While it is cooking, cut vegetables and champignons and overcook everything. After the roast is completely ready, put sour cream into it, add water and salt. The resulting mixture should be simmered over low heat for about 5 minutes, pour into boiled potatoes and mix thoroughly. The dish is ready.

To prepare the recipe in question, you need to stock up on the following set of products:

• 10 potatoes.
• 700 grams of champignons.
• Several small bulbs.
• 400 grams of sour cream.
• 300 grams of hard cheese.
• Salt, pepper to taste.

The principle of cooking is as follows: onions, potatoes and mushrooms are fried separately in sunflower oil. After the mushrooms have become golden, onions and potatoes are added to them, everything is salted, peppered and mixed in one container. Without removing from heat, grated cheese and sour cream are placed in the mixture. Cover with a lid and bring to a boil.

Cheese, which is melted and mixed with sour cream, turns into a very tasty sauce that goes perfectly with potatoes and mushrooms.

If you need to make a dietary version of potatoes, then you should prepare a glass brazier, place all the products in it in layers, grease the layers with sour cream and place in the oven. You will often have to stir the mass and periodically drain the juice released from the mushrooms. Before cooking is complete, add cheese to the dish and wait a bit until it melts.

This recipe involves the use of the following ingredients:

• 1 kilogram of potatoes.
• 1 carrot.
• 1 bulb.
• 500 grams of champignons.
• 1 tablespoon of tomato paste.
• Garlic.
• Seasonings to taste.

All vegetables are cleaned and washed. Onions and carrots are cut into small slices, and potatoes are cut into larger ones. They heat the vegetable oil in a brazier, put the onion there and fry a little. Then add tomatoes and carrots. Mix and fry for about 5 minutes.

Sauce with potatoes and mushrooms is a real find for lovers and connoisseurs of mushrooms. The most important thing is that it is quick and easy to prepare. This dish can be prepared both for lunch and dinner for the whole family. There are many different recipes for its preparation, we bring to your attention the most delicious.

Ingredients:

• potatoes - 900 - 1100 g;
• onion - 1 pc.;
• fresh mushrooms (white, boletus, champignons) - 500 g;
• salt - to taste;
• peppercorns - 4 - 5 pcs.,
• lavrushka - 1 pc.;
• water - 0.8 ml;
• sour cream - 5 tablespoons;
• flour - 1/3 cup.

How to cook:

1. Boil pre-peeled potatoes until half cooked.
2. Cut the onion into small cubes, fry for 3 minutes.
3. Add finely chopped mushrooms to the onion, fry until tender.
4. We cut the boiled potatoes into rings, put them in a saucepan or a frying pan with a thick bottom, and send fried mushrooms with onions there. Don't forget to salt and pepper everything.
5. In a separate saucepan, prepare the sauce: pour sour cream into the water, pour the sifted flour. Bring everything to a boil.
6. Combine the prepared mixture with potatoes, leave to simmer over low heat for 20 minutes.
7. 5 minutes before the end of cooking, put the bay leaf, peppercorns.

This dish can be prepared with mashed potatoes. We bring to your attention this original recipe.

Products:

• 8 medium potatoes;
• half a teaspoon of salt;
• ground pepper - at the tip of a teaspoon;
• 80 g butter;
• 70 g parsley;
• garlic - 3 cloves;
• champignons - 600 g;
• thyme seasoning - half a teaspoon;
• 4 tbsp. spoons of balsamic vinegar;
• 2 tbsp. spoons of water;
• 2 tsp soy sauce;
• salt pepper.

How to cook:

1. Peel the potatoes, boil until tender. Then we drain half of the water, add butter, salt, pepper, make mashed potatoes.
2. Next, prepare our mushroom sauce.
3. Finely chop the mushrooms.
4. Put the oil in a heated frying pan and fry the garlic in it for half a minute, then add our mushrooms. Pass for another 10 minutes, then pour in vinegar, water, soy sauce, salt, pepper, thyme.
5. Add dressing to mashed potatoes, top with fresh parsley.
6. Our dish is ready to serve.

Required Ingredients:

• 1 kg of potatoes;
• fresh mushrooms - 350 g;
• 1 carrot;
• onion - 1 pc.;
• oil for frying (preferably vegetable) - 150 g;
• water;
• 2 cloves of minced garlic;
• spices: bay leaf, peppercorns, salt.

How to cook:

1. Potatoes, onions cut into small cubes.
2. Grate the carrots on a coarse grater.
3. Finely chop the mushrooms.
4. First, fry our onions in a pan until golden brown, then add carrots to it, continue frying for another 2 minutes, then put the mushrooms. Pass everything together for another 10 minutes.
5. Then put in a saucepan, preferably thick-walled, potatoes, fried vegetables.
6. Add water to cover 2/3 of potatoes. Salt, pepper, bring to a boil.
7. Cook for another 35 minutes over low heat.

This recipe is good for fasting people.

The following recipe for making sauce in pots in the oven. Dishes cooked in pots are traditional for Russian cuisine and have a special, rich, unique taste and aroma.

Products:

• potatoes - 900 - 1200 g;
• mushrooms - 350 g;
• onion - 1 pc.;
• sour cream 20% fat - 150 g;
• water;
• cheese - 250 g;
• vegetable oil for frying - a little;
• spices.

How to cook:

1. For this dish we need 4 clay pots.
2. Peel potatoes, cut into cubes.
3. In a preheated pan, we pass the onion, then the mushrooms.
4. Stir a glass of boiled water with sour cream.
5. Three cheese with a grater.
6. Then we put potatoes in each pot, mushrooms on top, add one quarter cup of water with sour cream to each pot.
7. Cover with a lid, set to stew at a temperature of 200 degrees for 15 minutes.
8. Then open the pots, add the cheese, leave in the oven for another 10 minutes.

All recipes prepared by us today are designed for 4 servings. Cooking time about 1 hour. The sauces will appeal to the many healthy eaters who have given up eating animal products. We hope they will please you and your loved ones. Enjoy your meal!

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Cooking method:

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Ingredients: beef - 200 gr; honey mushrooms - 200 gr.; salt - to taste; potatoes - 5-6 pieces; onion - 3 pcs.; butter - 1 tbsp. a spoon; milk - 100 ml; sour cream - 2 tbsp. spoons; mayonnaise - 1 tbsp. a spoon; spices - to taste; vegetable oil- for frying; vinegar - 1 tbsp. a spoon

Cooking method:

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